Blueberry Butter Pie with Blueberry Sauce
Serves 6 to 8. Recipe is reprinted with permission from “Smokin’ Hot in the South: New Grilling Recipes from the Winningest Woman in Barbecue” by Melissa Cookston (Andrews McMeel Publishing, May 2016).
Makes 1½ cups.
2 cups blueberries
2 cups sugar
1½ cups water
Blueberry Butter Pie
1 cup fresh blueberries
1 (8-inch) deep-dish pie crust
4 tablespoons (½ stick) unsalted butter, softened
½ cup buttermilk
3 large eggs
½ teaspoon vanilla extract
2 cups sugar
½ cup all-purpose flour
Pinch of salt
1. To make the sauce, in a small saucepan, bring all the ingredients to a boil over medium-high heat. Decrease the heat to medium and cook at a low boil for 1 hour to reduce until syrupy and thick. Turn off the heat and let cool down some before serving. Will keep for 3 days – if it lasts that long!
2. Preheat the oven to 350 F.
3. To make the pie, lay the blueberries on top of the crust and set aside.
4. Using a mixer, beat the butter, buttermilk, eggs and vanilla in a mixing bowl at low-medium speed until the butter is cut into small pieces, about 1 minute.
5. In a separate bowl, whisk the sugar, flour and salt together before adding to the mixing bowl. Blend for 30 seconds, until incorporated. Pour into the pie crust and bake for 55 to 60 minutes, until set. Check on the pie after 40 minutes and cover lightly with foil if the crust is browning too much. Drizzle a tablespoon of warm sauce on each slice to serve.
Testing note: I used about 1/3 cup more blueberries to cover the entire crust. I didn’t make the sauce. The pie is sweet enough without it.